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+ servings

Peanut Butter Chocolate Chip Cookies

Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 60 cookies


  • 1 cup 225 g butter, room temperature
  • 1 cup 210 g brown sugar
  • ½ cup (100 g) granulated sugar
  • 1 ½ cups (375 g) peanut butter*
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 3 cups (420 g) flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 cups (340 g) chocolate chips or chunks


  1. Preheat oven to 325°F (165°C). In a large mixing bowl, beat butter and sugars until light and fluffy. Mix in the peanut butter. Add the eggs and vanilla and mix well. With mixer on low speed, mix in the flour, baking soda and salt until combined. Stir in chocolate chips.
  2. Roll dough into golf ball sized balls. Place balls on an ungreased baking sheet and flatten them into thick cookies with your fingers. Bake the cookies for about 10 minutes or until the edges start to brown and the tops form little cracks.
  3. Remove from the oven, allow the cookies to set for a couple of minutes and then transfer them to wire racks to cool completely. Store in an airtight container at room temperature for up to one week or freeze for up to two months.

Recipe Notes

*Use industrially made peanut butter, not an organic/health-food kind.

Recipe adapted from Soft Peanut Butter Cookies.